Aug 152018

Cantonese Steamed Fish

This recipe was found online here:

https://thewoksoflife.com/2013/10/cantonese-steamed-fish/

And since trying it and making some changes, this is how we like it.

Print Recipe
Cantonese Steamed Fish
Course Main Dish
Cuisine Chinese
Prep Time 10 min
Cook Time 15 min
Servings
People
Ingredients
Sauce
Fish
  • 1 Medium White Fish Typically Barramundi, but Basa, Butterfish / Sole / Flounder / any white fish
  • 1 Tablespoon Hot Oil (optional to crisp fish)
Course Main Dish
Cuisine Chinese
Prep Time 10 min
Cook Time 15 min
Servings
People
Ingredients
Sauce
Fish
  • 1 Medium White Fish Typically Barramundi, but Basa, Butterfish / Sole / Flounder / any white fish
  • 1 Tablespoon Hot Oil (optional to crisp fish)
Instructions
Recipe Notes

Steaming the fish will take about 10 minutes. This will give you enough time to prepare the sauce in the meantime.

  1. Combine Soy Sauce, Salt, Sugar and Water into small bowl. Mix well, Set aside.
  2. Add 2 tbsp of Canola Oil in wok/small saucepan on medium/high heat
  3. Add Ginger and let it brown lightly (1 minute).
  4. Add Spring Onions - sizzle them (save some fresh spring onions to place over steamed fish before serving)
  5. Add Soy mixture. Cook until the scallions are wilted (30 sec)
  • Fish should be done by now. Remove excess water from steaming dish.
  • Plate up Fish, spread Cilantro and left over Spring Onions.
  • Optional: before serving fish, spoon some really hot oil over it. This will give the surface a slight crispness.
  • Pour sauce over fish eat with rice

 

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